Preheat oven to 180C/ 350F/ Gm 4 and grease and line an 8 inch springform cake tin.
Put the dry ingredients (semolina, sugar, almond, salt, baking powder and baking soda into a medium bowl. Stir with a balloon whisk.
In a small bowl mix together the yoghurt, egg and milk, then pour into the dry ingredients.
Mix until smooth, using the balloon whisk.
Next, whisk in the orange juice & zest.
Finally, add the melted butter and mix again.
Pour into the prepared tin & bake for 45-50 minutes until the top is dark golden in colour and a skewer poked into the centre comes out clean.
When the cake is almost cooked, start preparing the drizzle topping by mixing the orange and lemon juice together and blitzing the mint leaves in, using a stick blender until they are finely broken down.
As soon as the cake comes out of the oven, add the sugar to the juice, stiring only briefly.
Poke holes all over the cake using a cocktail stick and spoon the drizzle topping evenly over the cake.
Leave the cake to cool completely in the baking tin, then carefully release the cake tin and remove the baking parchment.
Store for up to 3 days, well wrapped, at room temeperature.